# Components:
→ Dry Ingredients
01 - 1 cup all-purpose flour
02 - ½ cup unsweetened cocoa powder
03 - 1 teaspoon baking powder
04 - ¼ teaspoon salt
→ Wet Ingredients
05 - 1 cup granulated sugar
06 - ¼ cup vegetable oil
07 - 2 large eggs
08 - 1 teaspoon pure vanilla extract
→ Coating
09 - ½ cup powdered sugar
# Method:
01 - Whisk together the flour, cocoa powder, baking powder, and salt in a medium bowl.
02 - In a large bowl, beat sugar and oil until combined. Add eggs one at a time, mixing thoroughly after each addition. Stir in vanilla extract.
03 - Gradually add the dry mixture to the wet ingredients, stirring until a sticky dough forms.
04 - Cover and refrigerate the dough for at least 30 minutes to firm up, up to 2 hours for best texture.
05 - Line the air fryer basket with parchment paper or a silicone liner.
06 - Scoop tablespoon-sized portions, roll into balls, and coat generously in powdered sugar.
07 - Place the coated dough balls in the basket, ensuring space between each; bake in batches if necessary.
08 - Cook at 325°F for 7–8 minutes until cookies set with crackled tops.
09 - Let cookies cool in the basket for 5 minutes before transferring to a wire rack to cool completely.
